Description
This Olive Oil and Parmesan Popcorn is quick and easy to make, and full of the best flavors!
Ingredients
Scale
- 3–4 Tablespoons olive oil, or enough to coat the bottom of the pan
- 1/2 cup jumbo popcorn kernels
- 1/2 cup grated Parmesan cheese
- 1 tablespoon salt
- (optional: 1 teaspoon Italian seasoning, store-bought or homemade)
Instructions
- Add oil to a large metal stockpot over medium-high heat. Place 3-4 individual kernels in the pan and cover. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan. Cover, and give the pot a shake so that they all get coated with the oil.
- Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning. When the popping dies down, immediately pour the popcorn it into a large bowl, and sprinkle with the Parmesan, Italian seasoning and salt. Toss to combine. (*Or see below for my tip on how best to help popcorn toppings actually stick to the popcorn.)
- Serve and enjoy!
Notes
*In order to make the Parmesan and Italian seasoning and salt stick better to the popcorn, my friend taught me to pour the popcorn and toppings into a large tupperware container immediately after the popcorn is done cooking (while it’s still hot). Then seal the container and give it some good, hard shakes in different directions. The heat and moisture from the popcorn will help the toppings stick to the popcorn much better this way. If the toppings aren’t sticking, you may also need to use a bit more oil.